Rolled Pork Belly


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The Pork Belly is a British favorite with the creamy layering of fat offering rich succulence. The belly is carefully rolled by our Master Butcher as a neat roasting joint. A great joint for slow roasting.


Additional information

Additional information


500g, 1kg, 2kg

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Cooking Instructions

Lay the pork, skin-side up, on a rack in a roasting tin. Rub with oil and season with salt to your liking. This process helps the fat run out and skin to crisp.

Transfer to a preheated oven. Check your recipe for times and temperatures.

Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin.

Cook at 180C/160C fan/gas 4 for 2 hrs 15 mins, then turn up the oven to 200C/180C fan/gas 6 for a further 35 minutes to crisp the crackling.

the pork should be tender when ready, this can be easily checked by piercing the flesh with a fork, remove the pork from the oven, then leave to rest for 10-15 minutes before carving.